How to make a Beurre Rouge pan sauce

Beef Tenderloin with Beurre Rouge Pan Sauce

Last night I made a Wegman’s pre-marinated red wine and peppercorn Beef Tenderloin.  It was awesome.   Since it didn’t take much to assemble this dish (pan sear and pop in the oven to roast) I thought I might put my own sauce skills to the test and make a beurre rouge pan sauce. Beurre rouge, is a red wine butter sauce that goes perfect with red meat.

First you need to sear off your meat, steak, roast, or in this case beef tenderloin to set aside or continue cooking in the oven.  It is important to build a good crust (maillard reaction) on the meat by searing in the juices, but it is equally important to have a good fond left in the pan.  Fond is the little tiny bits of fat and meat that stick to the pan, the flavor base or foundation for your sauce.

To get started, you need:

  • 1 large shallot, minced
  • 2 Tbsp of vinegar (optional)
  • 1/2 cup of good red wine, NEVER cooking wine!
  • 8 Tbsp unsalted butter, cubed and cold
  • S/P to taste

1. After you’ve seared your meat in a non-Teflon saute pan (Teflon doesn’t sear meat!) remove steaks to the side and add shallots.

2. When shallots start to caramelize add the vinegar and deglaze the fond from the pan. Allowing the vinegar to reduce off, take pan off the heat and your red wine.

3. On a low-medium heat let the wine reduce to about half, and remove from heat.

4. With a whisk in hand, start to drop the cold butter chunks into the pan and whisk vigorously.  You want to emulsify the wine reduction and the butter together.  *if your pan is too hot, the butter will separate and your sauce will break.

I found this great video from Food wishes with Chef John.  He shows you how to make an excellent sauce and walks you through the do’s and dont’s.  Check it out: 

Next time you pan sear a steak, try this sauce out, it blows A1 out of the water!  Thanks for reading, xo-G

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